Toll House Pie, or Chocolate Chip Cookie Pie, is rich, chocolatey and 100% delicious! It’s a decadent dessert enjoyed warm with a scoop of ice cream!
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My mom made Toll House Pie (aka Chocolate Chip Cookie Pie) all the time as we were growing up. We loved it (who wouldn’t?!) and it’s super easy to throw together.
This pie is rich, so a small slice is sure to satisfy! It’s got a pie crust base and a buttery, sweet chocolate chip cookie filling. A warm slice with a scoop of vanilla ice cream is truly hard to beat!!!
Toll House Pie Ingredients
- Eggs – I always use large eggs
- Flour – My recipes all use all-purpose flour unless otherwise noted
- Sugar
- Brown Sugar – Light or dark brown sugar will work
- Butter – I use salted butter (if you only have unsalted, add 1/4 tsp salt to the batter)
- Vanilla Extract
- Chocolate Chips – I like to use semi-sweet
- Nuts – Totally optional, but you can use pecans or walnuts here
- Pie Crust – Frozen, Refrigerated or Homemade will all work!
How to Make Toll House Pie
This is one of the easiest pies you’ll ever bake! You’re pretty much just mixing up cookie dough and pouring it into a premade pie crust, then baking it. Really, it’s simple!
It’s important, however, to bake only until the pie is done (nobody wants a dried out chocolate chip cookie pie!). So, how do you know? When 50 minutes is up, you’ll poke a toothpick halfway between the middle of the pie and the outer crust. If the toothpick comes out clean (even if the center is a bit soft), the pie is done.
How to Serve and Store Toll House Pie
I like to serve Toll House Pie warm with a scoop of vanilla ice cream. A dollop of whipped cream would do, also, but there’s just something about a melty scoop of ice cream on a warm pie! Then add a quick drizzle of chocolate syrup over the pie and you’ll have a treat nobody can resist!
As for leftovers, they do not need to be refrigerated, but will stay good a couple days longer if they are. Store on the counter for up to 3 days or in the fridge for up to 5 days. You can also freeze leftover slices in freezer bags for 2-3 months.
Other Recipes for the Chocolate Chip Cookie Lover!!
- Toll House Pie Bars – These bars have a pie crust base and a creamy, chewy, chocolate chip cookie filling. Double the recipe and put into a 9×13 pan for a crowd!
- Chocolate Chip Cookie Cobbler – Chocolate Chip Cookie Cobbler has chewy chocolate chip cookies on top and a warm fudgy sauce underneath! Serve with a scoop of ice cream for the ultimate treat!
- Chocolate Chip Cookies (my FAVE!) – After a long experiment and several taste tests, I’ve finally got the BEST EVER Chocolate Chip Cookies! They’re crisp around the edges, soft in the center, perfectly buttery and full of chocolate chips!
- Monster Cookie Pie – Monster Cookie Pie is dense, chewy and full of peanut butter, oats and chocolate. It’s similar to my Toll House Pie, but with a few more add-ins!
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Toll House Pie
Ingredients
- 2 eggs
- 1/2 c flour
- 1/2 c sugar
- 1/2 c brown sugar
- 3/4 c salted butter softened (but not melted!)
- 1 tsp vanilla
- 1 c semi-sweet chocolate chips
- 1 c chopped pecans or walnuts optional
- One 9" pie crust*
Instructions
- Preheat oven to 325°F.
- In a large bowl (or the bowl of a stand mixer), whisk the eggs until foamy.
- Add the flour, sugar and brown sugar and mix well.
- Mix in the softened butter and vanilla and then the chocolate chips and nuts (if using).
- Pour the batter into your prepared pie crust and smooth the top.
- Bake for 50-60 minutes, or until a toothpick halfway between the center and the pie crust comes out clean.
Notes
Recipe adapted from Nestle Toll House.
